Ingredients

1 3/4 cups unsalted butter (cold or frozen, cubed)

2 eggs

⅔ cups cold water

6 cups sifted all-purpose flour (650 g)

3 tbsp vodka or cognac (replace with water if preferred)

2 tbsp white vinegar

⅛ tsp kosher salt

7 egg yolks

6 cups whole milk

2 cups granulated sugar

1 tbsp vanilla extract

2/3 cups sifted all-purpose flour

1 ¾ sticks unsalted butter

Instructions

Step 1: Make the quick puff pastry dough by whisking together eggs, cold water, vodka (or water), vinegar, and salt in a large cup. Set aside.

Step 2: In a food processor, pulse the 6 cups sifted flour and cold cubed butter until the mixture resembles pea-sized crumbs.

Step 3: Add the egg mixture to the flour-butter mixture in the processor and pulse until the dough just starts sticking together but is not fully formed.

Step 4: Turn the dough out onto a work surface; gently gather it with your hands, kneading just a few times to keep butter chunks intact. Form it into a ball.

Step 5: Divide the dough into 4 equal parts, shape each into a disk, wrap in plastic, and refrigerate for 1–2 hours or up to several days.

Step 6: For the egg yolk custard, whisk together egg yolks, sugar, and 2/3 cups sifted flour in a large pot, adding some milk to achieve a uniform batter.

Step 7: Heat the remaining 6 cups milk over medium heat until just boiling, whisking constantly to prevent scorching.

Step 8: Temper the egg yolk mixture by slowly adding the hot milk while whisking continuously.

Step 9: Return the mixture to medium heat and cook, whisking constantly, until it boils and thickens, about 2–3 minutes.

Step 10: Remove from heat and whisk in 1 ¾ sticks unsalted butter and 1 tbsp vanilla extract until smooth and melted.

Step 11: Strain the custard through a fine sieve if needed to remove lumps, then spread it thinly on a rimmed baking sheet and cover with plastic wrap touching the surface. Chill up to 3 days.

Step 12: Preheat oven to 400°F and place a rack in the middle. Prepare an inverted 12″ x 16″ baking sheet on a damp towel to roll dough.

Step 13: Roll out each dough disk into two 12½” thin circles on the inverted sheet, dusting with flour as needed. Prick every 1–2 inches with a fork to prevent uneven rising.

Step 14: Bake each layer for 5–7 minutes until lightly golden. Trim edges with an 11-inch stencil and set scraps aside.

Step 15: Crumble the trimmed scraps finely to use for covering the cake later.

Step 16: Assemble the cake by dividing the custard into 8 equal parts. Place a dab of custard on a plate and top with a cake layer, pressing gently to adhere.

Step 17: Optionally surround the cake with a cake ring and secure it with ribbon or strip to keep edges tidy.

Step 18: Spread 1/8 of the custard on each layer and repeat layers, finishing with half the custard on top. Sprinkle cake crumbs over the top.

Step 19: Remove the cake ring by running a thin knife around the edges. Spread the remaining custard evenly on the sides and press crumbs to cover completely.

Step 20: Tap the cake plate gently to remove loose crumbs, clean edges, and refrigerate until ready to serve.

Tips & Variations

Use vodka or cognac in the dough to help create flakier layers with less gluten development.

If you don’t have a cake ring, assemble the cake carefully without it and use parchment strips to help keep edges neat.

For a flavored custard, try adding a splash of almond extract or citrus zest along with vanilla.

Make the dough ahead and freeze it; thaw in the fridge before rolling to save time on the day of baking.

FAQs

Can I make the dough without a food processor?

Yes, you can cut the cold butter into the flour using a pastry blender or two knives until pea-sized crumbs form, then mix in the wet ingredients by hand.

Why do I need to prick the dough layers before baking?

Pricking the layers prevents them from puffing up unevenly while baking, ensuring thin and crisp cake layers perfect for stacking.